Peel eggplant and slice into rounds using a slicer for uniform thickness. Salt the eggplant with kosher salt, place in a colander and put weight on top to let drain for &frac12; hour. Rinse off excess salt and dry eggplant. Add salt and pepper to flour. Coat eggplant slices with flour and eggs that have been whisked.

In a skillet, heat olive oil and fry eggplant a few slices at a time. Drain on paper towels.

Spray an 8-by-8-inch baking dish with cooking spray, such as Pam.

In a food processor, place mozzarella cheese. After processing, remove half and set aside. Add provolone and Parmesan cheeses; blend with mozzarella.

Spoon &frac12; cup of tomato sauce to the bottom of pan. Place a layer of eggplant into baking dish and cover with tomato sauce and then cheese mixture. Continue layering eggplant, tomato sauce and cheese mixture. On the last layer, spoon tomato sauce and top with reserved mozzarella cheese. Place in 350-degree oven and bake for 30 minutes. Makes 4 servings.